Lemon Cake Bread Recipe

AuthorSteve Nubie
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This is a cake-bread made with a good amount of lemon juice and lemon zest. Zesting is easy to do if you buy a “zester,” but if you don’t have one you’ll have cut the top skin of the lemon off very thinly and then julienne or slice it very thin. Zesting is all about getting only the top layer of the lemon skin which has the most oils and intense lemon flavor.
You’ll then have to juice the lemon. If you have a lemon juicer that’s easy to do but the seeds still have to be removed. You can also squeeze the lemon into your hands and allow your fingers to catch the seeds.

INGREDIENTS:
For the Cake-Bread:
 ½ cup of milk
 2 large eggs
 1 cup of sugar
 1/8 teaspoon of salt
 1 teaspoon of baking powder
 2 tablespoons of lemon juice
 1 ½ cups of all-purpose flour
 1 tablespoon of grated lemon peel
 ½ cup of melted butter
For the Glaze:
 ½ cup confectioner’s sugar
 2 tablespoons of lemon juice
DIRECTIONS:
Option 1: Bread Machine
1

Add the ingredients in the order indicated and select the cake-bread setting for a 1-pound loaf and medium crust.

2

When done, let it rest 10 minutes and slice and serve.

3

Prepare glaze ingredients and immediately drizzle with glaze. Cool on wire rack for 10-15 minutes, slice and serve.

Option 2: Started in the bread machine and finished in the oven
4

Once again, add the ingredients to the bread pan in the order indicated and select the pizza dough setting.

5

When done pre-heat oven to 350° F./175° C.

6

Butter an 8-½ inch by 4 ¼ inch bread pan and pour in the batter.

7

Bake for 45 minutes or until a skewer or toothpick emerges dry from the center.

8

Prepare glaze ingredients and immediately drizzle with glaze. Cool on wire rack for 10-15 minutes, slice and serve.

Ingredients

INGREDIENTS:
For the Cake-Bread:
 ½ cup of milk
 2 large eggs
 1 cup of sugar
 1/8 teaspoon of salt
 1 teaspoon of baking powder
 2 tablespoons of lemon juice
 1 ½ cups of all-purpose flour
 1 tablespoon of grated lemon peel
 ½ cup of melted butter
For the Glaze:
 ½ cup confectioner’s sugar
 2 tablespoons of lemon juice

Directions

DIRECTIONS:
Option 1: Bread Machine
1

Add the ingredients in the order indicated and select the cake-bread setting for a 1-pound loaf and medium crust.

2

When done, let it rest 10 minutes and slice and serve.

3

Prepare glaze ingredients and immediately drizzle with glaze. Cool on wire rack for 10-15 minutes, slice and serve.

Option 2: Started in the bread machine and finished in the oven
4

Once again, add the ingredients to the bread pan in the order indicated and select the pizza dough setting.

5

When done pre-heat oven to 350° F./175° C.

6

Butter an 8-½ inch by 4 ¼ inch bread pan and pour in the batter.

7

Bake for 45 minutes or until a skewer or toothpick emerges dry from the center.

8

Prepare glaze ingredients and immediately drizzle with glaze. Cool on wire rack for 10-15 minutes, slice and serve.

Lemon Cake Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

Latest posts by Steve Nubie (see all)

7 Comments
  1. Reply
    Susan September 11, 2018 at 9:55 am

    Gona try this but im going to use coconut sugar

  2. Reply
    Disa April 15, 2018 at 8:12 am

    Great flavour but 1.5″ high. Dont fault your recipie…i put it on cake cycle. You said 2 large eggs ànd I only had small so I added an extra white.Going to again exactly to the word.😯

    • Reply
      Admin April 15, 2018 at 9:57 am

      Hi Disa,

      Let us know how it goes!
      Make sure to follow the recipe and also read the comments – they have some additional tips! 🙂

  3. Reply
    Shelley March 10, 2018 at 6:41 pm

    I had the same issue. Flat. And my machine does have the cake bread setting. Good flavor but only about 2 1/2” high.

  4. Reply
    Marsha November 22, 2017 at 10:11 pm

    I made this today in my bread machine. It came out looking exactly like your picture and I love the bright lemony taste of this bread. 5 stars!
    Thank you, Steve!
    Marsha

  5. Reply
    Katie November 10, 2017 at 4:43 pm

    Oh dear . Very excited to try this recipe but my end result was a VERY flat, very heavy brick! Taste was ok but didn’t dare eat much as it clearly wasn’t cooked properly despite an hour and a half in the machine. Very disappointed, don’t know what I did wrong! 😟

    • Reply
      Admin November 12, 2017 at 4:47 pm

      Hi Katie, I’m sorry to hear that! Here is what went wrong and your options to prevent this from happening again:

      This recipe requires a bread machine with a dedicated “Cake Bread” setting. A regular or basic bread setting won’t work. Precision measures are also important. If the bread machine does not have a dedicated cake bread setting the batter can be made in the bread machine using either a pasta dough or pizza dough setting. Cake breads or batter breads do not rise before baking and the basic bread setting and even the basic dough setting have a rising cycle where heat surrounds the pan so a yeast bread can rise. If a batter bread using baking soda is subject to this rising cycle before baking it will be hard and flat. You can make the batter in the machine and finish in the oven in a buttered baking pan at 425 degrees Fahrenheit for 40 to 45 minutes. Insert a knife or wooden skewer into the center of the lemon cake when done baking and if it emerges wet it needs another ten minutes of baking time. If all you have is a basic dough setting you can use that to make the batter but pour it out after the kneading cycle and before the rising cycle for a yeast bread begins. Hope this helps.

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